βThis is something I often make for my brother to fuel him before he goes on long rides, runs, swims or before a hockey match, as the bars are packed with energy-boosting goodies. These granola bars are easy to put together and are perfect for when youβre on the go or just need something to curb your appetite in between meals.β β Kate Bradley
Serves
Makes 10-12
Prepration Time
10 minutes, plus 2-3 hours refrigerating
WHAT YOU NEED
Slice
β’ 120g (2 cups) puffed quinoa
β’ 135g (1Β½ cups) desiccated coconut
β’ 45g (1 cup) puffed amaranth
β’ 360g (1Β½ cups) almond butter or
β’ Almond, brazil and cashew butterΒ (recipe provided)
β’ 190 ml (ΒΎ cup) rice malt syrup
β’ 190g (ΒΎ cup) date paste
β’ 60ml (ΒΌ cup) coconut oil
β’ 30g (ΒΌ cup) hemp seeds, plus extra for sprinkling
β’ 30g (ΒΌ cup) cacao nibs
β’ 2 tablespoons flaxseeds
β’ 2 tablespoons chia seeds
β’ 2 tablespoons sunflower seeds, plus extra for sprinkling
β’ pinch of salt
Almond, brazil and cashew butter
280g (2 cups) blanched roasted hazelnuts
1 tablespoon coconut cream
1/4 Teaspoon sea salt
30g cacao powder
2 tablespoons rice malt syrup
1 tablespoon stevia
WHAT TO DO
Almond, brazil and cashew butter
Place the ingredients in a food processor or blender and blitz for 10 minutes, or until smooth.
Slice
Place all the ingredients in a bowl and mix until combined.
Press the mixture into a lined oven dish or 23cm (9in) square brownie tin, sprinkle with a little extra hemp and sunflower seeds and place in the refrigerator to harden, 2-3 hours.
Cut into 10-12 bars. Store in an airtight container in the refrigerator for up to two weeks
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